- 1 pint sweet milk
- 6 tablespoons butter
- 1 cup cornmeal
- 1 teaspoon salt
- 3 eggs, room temperature, separated
- Scald milk (do not boil); stir in butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased and floured 2-qt. baking dish and bake at 375° for 1 hour or until top is golden brown. Serve immediately. Yield: 6 servings.
Reviews forSpoon Bread
"I had never made spoon bread before, but after trying some at a church dinner was eager to give it a go. Unfortunately, I didn't find this recipe to be that enjoyable. To me, it had a strong salty flavor and not much else. I ended up adding melted cheese on top to get people to eat it, but it still wasn't too popular. I'll be trying other spoon bread recipes."
"No true southerner could not love this.For better-than-good drizzle each serving with molasses."